닭갈비

Name: 닭갈비
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: South Korean
Ingredients: 600g boneless chicken thighs, cut into chunks; 200g sweet potato, sliced; 200g cabbage, chopped; 100g tteok (rice cakes); 2 green onions, cut into 5cm pieces; 3 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp ginger, grated; 100g mozzarella cheese (optional)

닭갈비 (DAK-gal-bi)

Spicy Stir-Fried Chicken

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 494 kcal

Chunky chicken thighs stir-fried on a sizzling hot plate with sweet potato, cabbage, and tteok in a fiery gochujang sauce, finished with melted cheese at the table.

Nutrition & Info

Protein 35.0g

Carbs 48.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ soy ⚠ gluten

Equipment Needed

large flat griddle or wide skillet tongs

Presentation Guide

Vessel: large hot plate or cast iron griddle

Garnishes: sesame seeds, shredded green onion

Accompaniments: steamed rice, pickled radish, lettuce leaves

Ingredients

600g boneless chicken thighs, cut into chunks
200g sweet potato, sliced
200g cabbage, chopped
100g tteok (rice cakes)
2 green onions, cut into 5cm pieces
3 tbsp gochujang
1 tbsp gochugaru
2 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp ginger, grated
100g mozzarella cheese (optional)

Instructions

1
Combine gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, and ginger into a marinade. Toss chicken pieces in the marinade and let sit for 20 minutes.
2
Heat a large flat griddle or wide skillet over high heat. Spread the marinated chicken across the surface.
3
Add sweet potato slices around the chicken, cook for 5 minutes.
4
Add cabbage, tteok, and green onions. Stir-fry everything together for 8-10 minutes until chicken is cooked through and vegetables are tender.
5
If using cheese, push ingredients to the edges, pile cheese in the center, cover briefly until melted.
6
Serve directly from the griddle with steamed rice on the side.

💡

Did You Know?

Dakgalbi was born in the back alleys of Chuncheon as a cheap alternative to beef galbi, and the entire city now celebrates an annual Dakgalbi Festival.

Chef's Notes

Equipment Tips

large flat griddle or wide skillet
tongs

Garnishing

sesame seeds, shredded green onion

Accompaniments

steamed rice, pickled radish, lettuce leaves

The Story Behind 닭갈비

Dakgalbi originated in the 1960s in Chuncheon, Gangwon Province, when street vendors began marinating inexpensive chicken in spicy sauce as a budget alternative to beef galbi. The communal cooking style on a shared griddle made it perfect for students and young workers. Chuncheon is now synonymous with dakgalbi, and Myeongdong Dakgalbi Street draws visitors from across Korea.

🕐 Traditionally enjoyed dinner, social dining 📜 Origins: 1960s Chuncheon

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닭갈비